MCW's chocoberry bites are a roaring success and make an appearance at every gathering and event. It was high time to come up with a sibling for it, equally as attractive and addictive yet completely different in flavor. In comes the unbeatable combination of white chocolate and pistachio.
This version as Arabic flavors, showcased through the generosity of nuts. Investing in a mini truffle silicone mold is well worth it if you host often.
Ingredients:
200g white chocolate
1/2 cup pistachio cream paste
1 1/2 cups pistachio kernels
1/3 cup thick sugar syrup
eduble rose buds, to decorate
Method:
Melt the chocolate and brush on the inside of 25 to 30 truffle molds in a silicone sheet. Refrigerate to set. Meanwhile, roughly chop the pistachio kernels, then stir in the thick sugar syrup to coat; set aside.
When the chocolate has set, and still working in the molds, place a teaspoon of pistachio cream in each truffle cup, then top that with a teaspoon of the chopped pistachio paste. If you have it, insert the edible rose bud at this point. Refrigerate to allow to set completely before removing from the silicone mold and serving.
صحة و عافية
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